Oyster cut pork cheeks, a lesser-known yet highly versatile cut, are gaining popularity among food enthusiasts for their rich flavour and melt-in-the-mouth texture. This article delves into everything you need to know about this unique cut, from preparation and cooking techniques to its nutritional profile and suitability for various diets. What Are Oyster Cut Pork […]
There’s something undeniably special about a large, beautifully marbled rib steak. From the moment it hits the grill or pan, the sizzling aroma promises an experience that’s as much about the ritual of cooking as it is about savouring each bite. At Grid Iron Meat, we take great pride in offering rib steaks that are […]
Flat iron steak is a true star of the butchery world. Once relegated to obscurity as a “secondary cut,” it has risen through the ranks to become a favourite among chefs and home cooks alike. Known for its balance of tenderness, beefy flavour, and affordability, the flat iron steak is a versatile cut that deserves […]
The Feather Blade steak, cut from the shoulder blade (or chuck) of the animal, is a remarkable example of how careful butchery can transform a humble cut into a premium experience. At Grid Iron Meat, we take pride in sourcing this cut from native breed cattle raised on North Yorkshire farms. The combination of traditional […]
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